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Texas Pie

By: Dianne Slama

"I'll prepare this recipe when my family has a taste for Southwestern cooking. It's a good way to use leftover chicken and nice when dinner has to be done in a hurry."

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/4 cup chopped onion
2 tablespoons butter or margarine
1 1/2 cups cubed cooked chicken
1 (4 ounce) can chopped green chilies, drained
1 (4.5 ounce) jar sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup sour cream
1/4 teaspoon hot pepper sauce
1 cup shredded mozzarella cheese
1 (9 inch) pastry shell, baked
1/2 cup shredded Cheddar cheese

Directions

In a saucepan, saute onion in butter until tender. Stir in chicken, chilies and mushrooms. In a small bowl, combine soup, sour cream and hot pepper sauce; add to pan. Cook and stir for 5 minutes. Sprinkle mozzarella cheese in the bottom of pie shell; add chicken mixture. Sprinkle with cheddar cheese. Bake at 350 degrees F for 25-30 minutes or until filling is bubbly and cheese is melted.